Leave the dry, dull meat behind! You’re movin’ on up to this Upgraded Cube Steak. These rosy slabs of tender beef will forever be loaded with juiciness, savory flavor, and the absolute perfect amount of seasoning! The gravy-like sauce that it’s smothered in definitely helps with that, too. You deserve so much better than a sub-par dinner. Why do that to yourself?! Especially when something as simple as this Upgraded Cube Steak can give you everything you need and then some for the most enjoyable dinner ever!
Ingredients
- 1/3 cup flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 pounds cube steaks
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 large onions, sliced into 1/4-inch-thick rings
- 1/2 cup red wine
- 4 cups beef broth, divided
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon rosemary, chopped, plus more, to taste, for garnish
- 1 tablespoon cornstarch
- water, to taste
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a shallow dish, add the flour, the salt, and the pepper and stir to combine.
Step 3 –Coat the cube steaks with the flour mixture, shaking off any excess.
Step 4 –In a 4-quart Dutch oven over medium heat, heat the oil.
Step 5 –Add the cube steaks and to the oil and cook until lightly browned, about 2 minutes per side.
Step 6 –Transfer the cube steaks to a plate.
Step 7 –In the same Dutch oven, melt the butter.
Step 8 –Add the onions to the melted butter and cook until they are tender.
Step 9 –Add the wine to the onions and simmer until the liquid reduces by half.
Step 10 –Add the cube steaks, 3 cups of the beef broth, the balsamic vinegar, the Dijon mustard, and 1 teaspoon of the rosemary to the onion mixture and stir to combine.
Step 11 –Cover the Dutch oven and bake the cube steak mixture until the meat reaches an internal temperature of at least 145 degrees F, about 2 hours 30 minutes-3 hours. Pour the remaining beef broth over the meat about halfway through cooking.
Step 12 –Transfer the Dutch oven from the oven and place the cube steaks on a foil-lined plate.
Step 13 –In a small bowl, add the cornstarch and the water and stir to combine.
Step 14 –Bring the liquid in the Dutch oven to a boil, then stir in the cornstarch slurry. Cook, while stirring, until the sauce thickens.
Step 15 –Serve the cube steaks topped with the gravy and garnished with the extra rosemary.
